Capsaicinoids in Food: An Update on Pretreatment and Analysis Methods since 2010

References

• Grapnell, R. D.; Banks, C.E. Electroanalytical Overview: the Pungency of Chile and Chilli Products Determined via the Sensing of Capsaicinoids. Analyst, 2021, 146, 2769–2783. DOI: 10.1039/d1an00086a.
   Google Scholar
• Chinn, M. S.; Sharma-Shivappa, R. R.; Cotter, J. L. Solvent Extraction and Quantification of Capsaicinoids from Capsicum Chinense. Food Bioprod. Proc. 2011, 89, 340–345. DOI: 10.1016/j.fbp.2010.08.003.
   Web of Science ®Google Scholar
• Du, H. Y.; Shen, Z. J.; Li, Y. Microwave-Assisted Extraction of Capsaicin from Chili Pepper Powder. AMR. 2013, 634-638, 1591–1594. DOI: 10.4028/www.scientific.net/AMR.634-638.1591.
   Google Scholar
• Kim, D.-H.; Lee, W.-Y. Highly Sensitive Electrochemical Capsaicin Sensor Based on Graphene-Titania-Nafion Composite Film. Electroanal. Chem. 2016, 776, 74–81. DOI: 10.1016/j.jelechem.2016.06.035.
   Google Scholar
• Yardım, Y. Sensitive Detection of Capsaicin by Adsorptive Stripping Voltammetry at a Boron-Doped Diamond Electrode in the Presence of Sodium Dodecylsulfate. Electroanalysis 2011, 23, 2491–2497. DOI: 10.1002/elan.201100275.
   Web of Science ®Google Scholar
• Al Othman, Z. A.; Ahmed, Y. B.; Habila, M. A.; Ghafar, A. A. Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples Using High Performance Liquid Chromatography. Molecules 2011, 16, 8919–8929. DOI: 10.3390/molecules16108919.
   PubMed Web of Science ®Google Scholar
• Lu, M.; Ho, C. T.; Huang, Q. Extraction, Bioavailability, and Bioefficacy of Capsaicinoids. J Food Drug Anal. 2017, 25, 27–36. DOI: 10.1016/j.jfda.2016.10.023.
   PubMed Web of Science ®Google Scholar
• Enkelejda, G.; Entela, H.; Kliton, V.; Ledjan, M. Application and Comparison of Three Different Extraction Methods of Capsaicin from Capsicum Fruits. Albanian J Pharm. Sci 2013, 1, 16–19.
   Google Scholar
• Saksit, c.; Jureerat, j.; Chalerm, r.; Suchila, t. Determination of Capsaicin and Dihydrocapsaicin in Some Chilli Varieties Using Accelerated Solvent Extraction Associated with Solid-Phase Extraction Methods and RP-HPLC-Fluorescence. E-J. Chem. 2012, 9, 1550.
   Google Scholar
• Santos, P. L.; Santos, L. N. S.; Souza, I. N.; Souza, R. L.; Soares, C. M. F.; Lima, Á. S. Acetonitrile and Na + or K + Salts as Constituents of the Aqueous Two-Phase System: Equilibrium Data and Capsaicin Purification. J. Chem. Eng. Data 2019, 64, 4132–4141. DOI: 10.1021/acs.jced.9b00526.
   Web of Science ®Google Scholar
• Dang, Y.-Y.; Zhang, H.; Xiu, Z.-L. Three-Liquid-Phase Extraction and Separation of Capsanthin and Capsaicin from Capsicum Annum L. Czech J. Food Sci. 2014, 32, 109–114. DOI: 10.17221/96/2013-CJFS.
   Web of Science ®Google Scholar
• Lau, B. B Y.; Panchompoo, J.; Aldous, l. Extraction and Electrochemical Detection of Capsaicin and Ascorbic Acid from Fresh Chilli Using Ionic Liquids. New J. Chem. 2015, 39, 860–867.
   Web of Science ®Google Scholar
• Chan, K. K.; Hamid, M. S. B.; Webster, R. D. Quantification of Capsaicinoids in Chillies by Solid-Phase Extraction Coupled with Voltammetry. Food Chem. 2018, 265, 152–158. DOI: 10.1016/j.foodchem.2018.05.069.
   PubMed Web of Science ®Google Scholar
• Zhou, C.; Ma, D.; Cao, W.; Shi, H.; Jiang, Y. Fast Simultaneous Determination of Capsaicin, Dihydrocapsaicin and Nonivamide for Detecting Adulteration in Edible and Crude Vegetable Oils by UPLC-MS/MS. Food Addit. Contam. Part A Chem. Anal. Control Expo. Risk Assess 2018, 35, 1447–1452. DOI: 10.1080/19440049.2018.1457801.
   PubMed Web of Science ®Google Scholar
• Thompson, R. Q.; Loa, K. Applications of Argentation Solid Phase Extraction to the Capsaicinoids: Purification of Commercial Standards and Isolation of Homodihydrocapsaicin (8-Methyl) from ‘Bhut Jolokia. Food Chem. 2011, 126, 1424–1430. DOI: 10.1016/j.foodchem.2010.11.128.
   Web of Science ®Google Scholar
• Ma, X.; Ji, W.; Chen, L.; Wang, X.; Liu, J.; Wang, X. Molecularly Imprinted Polymers with Synthetic Dummy Templates for the Preparation of Capsaicin and Dihydrocapsaicin from Chili Peppers. J. Sep. Sci. 2015, 38, 100–107. DOI: 10.1002/jssc.201400911.
   PubMed Web of Science ®Google Scholar
• Rodriguez-Burruezo, A.; Kollmannsberger, H.; Gonzalez-Mas, M. C.; Nitz, S.; Fernando, N. HS-SPME Comparative Analysis of Genotypic Diversity in the Volatile Fraction and Aroma-Contributing Compounds of Capsicum Fruits from the Annuum-Chinense-Frutescens Complex. J Agric Food Chem. 2010, 58, 4388–4400. DOI: 10.1021/jf903931t.
   PubMed Web of Science ®Google Scholar
• Cuevas-Glory, L. F.; Sosa-Moguel, O.; Pino, J.; Sauri-Duch, E. GC–MS Characterization of Volatile Compounds in Habanero Pepper (Capsicum Chinense Jacq.) by Optimization of Headspace Solid-Phase Microextraction Conditions. Food Anal. Method. 2015, 8, 1005–1013. DOI: 10.1007/s12161-014-9980-x.
   Web of Science ®Google Scholar
• Lu, Q.; Guo, H.; Li, D.; Zhao, Q. Determination of Capsaicinoids by Magnetic Solid Phase Extraction Coupled with UPLC-MS/MS for Screening of Gutter Oil. J. Chromatogr. B Analyt. Technol. Biomed Life Sci. 2020, 1158, 122344. DOI: 10.1016/j.jchromb.2020.122344.
   PubMed Web of Science ®Google Scholar
• Santos, P.; Aguiar, A. C.; Barbero, G. F.; Rezende, C. A.; Martinez, J. Supercritical Carbon Dioxide Extraction of Capsaicinoids from Malagueta Pepper (Capsicum Frutescens L.) Assisted by Ultrasound. Ultrason. Sonochem. 2015, 22, 78–88. DOI: 10.1016/j.ultsonch.2014.05.001.
   PubMed Web of Science ®Google Scholar
• de Aguiar, A. C.; dos Santos, P.; Coutinho, J. P.; Barbero, G. F.; Godoy, H. T.; Martínez, J. Supercritical Fluid Extraction and Low Pressure Extraction of Biquinho Pepper (Capsicum Chinense). LWT–Food Sci Technol 2014, 59, 1239–1246. DOI: 10.1016/j.lwt.2014.06.014.
   Web of Science ®Google Scholar
• Hartmann, A.; Ganzera, M. Supercritical Fluid Chromatography-Theoretical Background and Applications on Natural Products. Planta Med. 2015, 81, 1570–1581. DOI: 10.1055/s-0035-1545911.
   PubMed Web of Science ®Google Scholar
• Daood, H. G.; Halasz, G.; Palotas, G.; Palotas, G.; Bodai, Z.; Helyes, L. HPLC Determination of Capsaicinoids with Cross-Linked C18 Column and Buffer-Free Eluent. J Chromatogr Sci. 2015, 53, 135–143. DOI: 10.1093/chromsci/bmu030.
   PubMed Web of Science ®Google Scholar
• Wu, T.; Yuan, X.; Wu, X.; Tang, Y.; Lin, H.; Che, Z.; Zhou, W.; Li, W. Rapid Determination of Capsaicin and Dihydrocapsaicin in Fermented Pepper Paste by Direct Analysis in Real Time Mass Spectrometry. Food Anal. Method. 2019, 12, 32–40. DOI: 10.1007/s12161-018-1334-7.
   Web of Science ®Google Scholar
• Juangsamoot, J.; Ruangviriyachai, C.; Techawongstien, S.; Chanthai, S. Determination of Capsaicin and Dihydrocapsaicin in Some Hot Chilli Varieties by RP-HPLC-PDA after Magnetic Stirring Extraction and Clean up with C18 Cartridge. Intern. Food Res. J. 2012, 19, 1217–1226.
   Google Scholar
• Ha, J.; Seo, H.-Y.; Shim, Y.-S.; Seo, D.-W.; Seog, H.; Ito, M.; Nakagawa, H. Determination of Capsaicinoids in Foods Using Ultra High Performance Liquid Chromatography. Food Sci. Biotechnol. 2010, 19, 1005–1009. DOI: 10.1007/s10068-010-0141-8.
   Web of Science ®Google Scholar
• Ha, J.; Seo, H.-Y.; Shim, Y.-S.; Nam, H.-J.; Seog, H.; Ito, M.; Nakagawa, H. You-Shin Shim, Hyun-Jin Nam, and Homoon Seog,Masahito Ito and Hiroaki Nakagawa, Rapid Method for the Determination of Capsaicin and Dihydrocapsaicin in Gochujang Using Ultra-High-Performance Liquid Chromatography. J. Aoac. Intern. 2010, 93, 1905–1911. DOI: 10.1093/jaoac/93.6.1905.
   PubMed Web of Science ®Google Scholar
• Zhang, Q.; Hu, J.; Sheng, L.; Li, Y. Simultaneous Quantification of Capsaicin and Dihydrocapsaicin in Rat Plasma Using HPLC Coupled with Tandem Mass Spectrometry. J Chromatogr. B Analyt. Technol. Biomed. Life Sci. 2010, 878, 2292–2297. DOI: 10.1016/j.jchromb.2010.06.040.
   PubMed Web of Science ®Google Scholar
• Pashkova, E. B.; Pirogov, A. V.; Yunovidov, D. V.; Shpigun, O. A. Quantitative Determination of Capsaicin in Liniments by Microemulsion Liquid Chromatography. Moscow Univ. Chem. Bull. 2011, 66, 38–42. DOI: 10.3103/S002713141101010X.
   Google Scholar
• Shrivastava, A.; Saxena, P. Stability Indicating Reverse Phase High Performance Liquid Chromatography Method for the Estimation of Capsaicin. Pharm. Method. 2011, 2, 135–142. DOI: 10.4103/2229-4708.84451.
   PubMedGoogle Scholar
• Alothman, Z. A.; Wabaidur, S. M.; Khan, M. R.; Abdel Ghafar, A.; Habila, M. A.; Ahmed, Y. B. Determination of Capsaicinoids in Capsicum Species Using Ultra Performance Liquid Chromatography-Mass Spectrometry. J. Sep. Sci. 2012, 35, 2892–2896. DOI: 10.1002/jssc.201200459.
   PubMed Web of Science ®Google Scholar
• Ghule Rushikesh, S.; Meshram Dhananjay, B.; Upadhyay Umeshkumar, M.; Joshi Guari, S.; Maurya Jagruti, U.; Trivedi Nirali, H.; Pradhan Prasanna, K.; Bera Kinjal; Venkatnarayanan, R. Finger Printing and Quantitative Determination of Capsaicin in Different Varieties of Capsicum annum. inventi impact pharm analysis & quality assurance 2012.
   Google Scholar
• Yue, L.; Zhang, F.; Wang, Z. Ultrasound-Assisted Extraction of Capsaicin from Red Peppers and Mathematical Modeling. Sep. Sci. Technol. 2012, 47, 124–130. DOI: 10.1080/01496395.2011.604064.
   Web of Science ®Google Scholar
• Bkandhasamy Rajamani, b. Asamuel tilahun*, Capsaicin and Ascorbic Acid Variability in Chilli and Paprika Cultivars as Revealed by Hplc Analysis. J. Plant Breeding Genetics 2013, 1, 85–89.
   Google Scholar
• Choi, Y.; Shin, B. S.; Kim, M. G.; Shin, S. W.; Choo, H. W.; Kim, T. H.; Jang, H. C.; Yoo, S. D. Micro-Sample Analysis of Capsaicin by Liquid Chromatography-Tandem Mass Spectrometry Assay and Application to Oral Absorption Study. Acta Chromatogr. 2013, 25, 363–376. DOI: 10.1556/AChrom.25.2013.2.11.
   Web of Science ®Google Scholar
• Goll, J.; Frey, A.; Minceva, M. Study of the Separation Limits of Continuous Solid Support Free Liquid-Liquid Chromatography: separation of Capsaicin and Dihydrocapsaicin by Centrifugal Partition Chromatography. J. Chromatogr. A. 2013, 1284, 59–68. DOI: 10.1016/j.chroma.2013.01.116.
   PubMed Web of Science ®Google Scholar
• Hartley, T.; Stevens, B.; Ahuja, K. D.; Ball, M. J. Development and Experimental Application of an HPLC Procedure for the Determination of Capsaicin and Dihydrocapsaicin in Serum Samples from Human Subjects. Indian J. Clin. Biochem. 2013, 28, 329–335. DOI: 10.1007/s12291-013-0297-0.
   PubMedGoogle Scholar
• Liu, A.; Han, C.; Zhou, X.; Zhu, Z.; Huang, F.; Shen, Y. Determination of Three Capsaicinoids in Capsicum Annuum by Pressurized Liquid Extraction Combined with LC-MS/MS. J. Sep. Sci. 2013, 36, 857–862. DOI: 10.1002/jssc.201200942.
   PubMed Web of Science ®Google Scholar
• You, Y.; Uboh, C. E.; Soma, L. R.; Guan, F.; Taylor, D.; Li, X.; Liu, Y.; Chen, J. Validated UHPLC-MS-MS Method for Rapid Analysis of Capsaicin and Dihydrocapsaicin in Equine Plasma for Doping Control. J. Anal. Toxicol. 2013, 37, 122–132. DOI: 10.1093/jat/bks098.
   PubMed Web of Science ®Google Scholar
• Lin, G.; Ma, J.; Lin, C.; Hu, L.; Wang, X. Determination of Nordihydrocapsaicin in Rabbit Plasma by Liquid Chromatography-Electrospray Mass Spectrometry. Journal of Liquid Chromat Related Technol. 2014, 37, 2506–2514. DOI: 10.1080/10826076.2013.850721.
   Web of Science ®Google Scholar
• Welch, C. J.; Regalado, E. L.; Welch, E. C.; Eckert, I. M. K.; Kraml, C. Evaluation of Capsaicin in Chili Peppers and Hot Sauces by MISER HPLC-ESIMS. Anal. Method. 2014, 6, 857–862. DOI: 10.1039/C3AY41953C.
   Web of Science ®Google Scholar
• González-Zamora, A.; Sierra-Campos, E.; Pérez-Morales, R.; Vázquez-Vázquez, C.; Gallegos-Robles, M. A.; López-Martínez, J. D.; García-Hernández, J. L. Erick Sierra-Campos,3 Rebeca Pérez-Morales,3 Cirilo Vázquez-Vázquez,1 Miguel a. Gallegos-Robles,1 José d. López-Martínez,1 and José l. García-hernández1, Measurement of Capsaicinoids in Chiltepin Hot Pepper: A Comparison Study between Spectrophotometric Method and High Performance Liquid Chromatography Analysis. Hindawi Publishing Corp. J. Chem. 2015, 2015:1–10. DOI: 10.1155/2015/709150.
   Google Scholar
• Ciulu-Costinescu, F.; Calina, D.; Rosulescu, E.; Chirigiu, L.; Bubulica, M.-V. Identification and Quantification of Capsaicin from Capsicum Annuum L by RP-HPLC. 2015.
   Google Scholar
• Guo, C. L.; Chen, H. Y.; Cui, B. L.; Chen, Y. H.; Zhou, Y. F.; Peng, X. S.; Wang, Q. Development of a HPLC Method for the Quantitative Determination of Capsaicin in Collagen Sponge. Int. J. Anal. Chem. 2015, 2015:912631. DOI: 10.1155/2015/912631.
   PubMed Web of Science ®Google Scholar
• Kuzma, M.; Fodor, K.; Maasz, G.; Avar, P.; Mozsik, G.; Past, T.; Fischer, E.; Perjesi, P. A Validated HPLC-FLD Method for Analysis of Intestinal Absorption and Metabolism of Capsaicin and Dihydrocapsaicin in the Rat. J. Pharm. Biomed. Anal. 2015, 103, 59–66. DOI: 10.1016/j.jpba.2014.10.007.
   PubMed Web of Science ®Google Scholar
• Liu, C.; Liu, R.; Zhang, P.; Chen, Y.; Xu, T.; Wang, F.; Tan, T.; Liu, C. Separation of Capsaicin from Capsaicinoids by Macroporous Resin Adsorption Chromatography. J. Sep. Sci. 2015, 38, 4141–4145. DOI: 10.1002/jssc.201500871.
   PubMed Web of Science ®Google Scholar
• Mokhtar, M.; Russo, M.; Cacciola, F.; Donato, P.; Giuffrida, D.; Riazi, A.; Farnetti, S.; Dugo, P.; Mondello, L. Capsaicinoids and Carotenoids in Capsicum Annuum L.: Optimization of the Extraction Method, Analytical Characterization, and Evaluation of Its Biological Properties. Food Anal. Method. 2016, 9, 1381–1390. DOI: 10.1007/s12161-015-0311-7.
   Web of Science ®Google Scholar
• M, C. n. w. m. R. perkinelmer, Analysis of Capsaicin and Dihydrocapsaicin in Chili Peppers Using the PerkinElmer Altus HPLC System with PDA Detection. 2015.
   Google Scholar
• L. K. G.; Viktorija Maksimova1, Maja, S. Katerina Starkoska.; Zorica Arsova Sarafinovska. Determination of Capsaicinoids in Different Genotypes of Capsicum by Validated HPLC Method. Second Congress of pharmacists of Montenegro, Budva, 2015.
   Google Scholar
• P, P.; L, C.; Worawan S.; Tun C. Validated HPLC Method and Quantitative Analysis of Capsaicin in Capsicum Cream. RSU International Research Conference. 2016.
   Google Scholar
• Chuichulcherm, S.; Prommakort, S.; Srinophakun, P.; Thanapimmetha, A. Optimization of Capsaicin Purification from Capsicum Frutescens Linn. with Column Chromatography Using Taguchi Design. Ind. Crops Prod. 2013, 44, 473–479. DOI: 10.1016/j.indcrop.2012.10.007.
   Web of Science ®Google Scholar
• Ma, F.; Yang, Q.; Matthaus, B.; Li, P.; Zhang, Q.; Zhang, L. Simultaneous Determination of Capsaicin and Dihydrocapsaicin for Vegetable Oil Adulteration by Immunoaffinity Chromatography Cleanup Coupled with LC-MS/MS. J. Chromatogr. B Analyt. Technol. Biomed. Life Sci. 2016, 1021, 137–144. DOI: 10.1016/j.jchromb.2015.12.017.
   PubMed Web of Science ®Google Scholar
• Martins, F. S.; Borges, L. L.; Ribeiro, C. S. C.; Reifschneider, F. J. B.; Conceicao, E. C. Novel Approaches to Extraction Methods in Recovery of Capsaicin from Habanero Pepper (CNPH 15.192). Phcog. Mag. 2017, 13, 375. DOI: 10.4103/0973-1296.210127.
   Google Scholar
• Nag, M.; Chanda, J.; Biswas, R.; Al-Dhabi, N. A.; Duraipandiyan, V.; Banerji, P.; Mukherjee, P. K. Validation of Capsaicin in Indian Capsicum Species through RP-HPLC. IJPER. 2017, 51, 337–342. DOI: 10.5530/ijper.51.2.40.
   Google Scholar
• Nagy, Z.; Daood, H.; Koncsek, A.; Molnár, H.; Helyes, L. The Simultaneous Determination of Capsaicinoids, Tocopherols, and Carotenoids in Pungent Pepper Powder. Journal of Liquid Chromato Related Technol 2017, 40, 199–209. DOI: 10.1080/10826076.2017.1297722.
   Web of Science ®Google Scholar
• Popelka, P.; Jevinová, P.; Šmejkal, K.; Roba, P. Determination of Capsaicin Content and Pungency Level of Different Fresh and Dried Chilli Peppers. Folia Veterinaria. 2017, 61, 11–16. DOI: 10.1515/fv-2017-0012.
   Google Scholar
• Schmidt, A.; Fiechter, G.; Fritz, E.-M.; Mayer, H. K. Quantitation of Capsaicinoids in Different Chilies from Austria by a Novel UHPLC Method. J. Food Compos. Anal. 2017, 60, 32–37. DOI: 10.1016/j.jfca.2017.03.015.
   Web of Science ®Google Scholar
• Do, T.; Lackova, Z.; Adam, V.; Zitka, O. Determination of the Content of Capsaicin and Dihydrocapsaicin in Twelve Varieties of Chilli Peppers Using Liquid Chromatography with uv/vis Detection. Czech Republic 2017, 861–866.
   Google Scholar
• Watanabe, H.; Murakami, K.; Imazawa, H.; Kauffmann, J.-M. Determination of Three Capsaicinoids in Raw Red Pepers and Seasoning Powders by Liquid Chromatography with Coulometric Detection. Electroanalysis 2017, 29, 1513–1517. DOI: 10.1002/elan.201700018.
   Web of Science ®Google Scholar
• March, R. E. An Introduction to Quadrupole Ion Trap Mass Spectrometry. J. Mass Spectrom. 1997, 32, 351–369.
   Web of Science ®Google Scholar
• Hager, J. W. A New Linear Ion Trap Mass Spectrometer. Rapid Commun. Mass Spectrom. 2002, 16, 512–526. DOI: 10.1002/rcm.607.
   Web of Science ®Google Scholar
• Lammert, S. A.; Plass, W. R.; Thompson, C. V.; Wise, M. B. Design, Optimization and Initial Performance of a Toroidal rf Ion Trap Mass Spectrometer. Int. J. Mass Spectrom. 2001, 212.
   Web of Science ®Google Scholar
• Wells, J. M.; Badman, E. R.; Cooks, R. G. A Quadrupole Ion Trap with Cylindrical Geometry Operated in the Mass-Selective Instability Mode. Anal. Chem. 1998, 70, 438–444.
   PubMed Web of Science ®Google Scholar
• Ouyang, Z.; Wu, G.; Song, Y.; Li, H.; Plass, W. R.; Cooks, R. G. Rectilinear Ion Trap: concepts, Calculations, and Analytical Performance of a New Mass Analyzer. Anal. Chem. 2004, 76, 4595–4605.
   PubMed Web of Science ®Google Scholar
• Marincaş, O.; Feher, I.; Magdas, D. A.; Puşcaş, R. Optimized and Validated Method for Simultaneous Extraction, Identification and Quantification of Flavonoids and Capsaicin, along with Isotopic Composition, in Hot Peppers from Different Regions. Food Chem. 2018, 267, 255–262. DOI: 10.1016/j.foodchem.2017.10.031.
   PubMed Web of Science ®Google Scholar
• Chakkarapani, S. K.; Lee, S.; Park, B.; Seo, H. Y.; Kang, S. H. Plasmon-Amplified Endogenous Fluorescence Nanospectroscopic Sensor Based on Inherent Elastic Scattering for Ultratrace Ratiometric Detection of Capsaicinoids. ACS Sens. 2019, 4, 953–960. DOI: 10.1021/acssensors.9b00058.
   PubMed Web of Science ®Google Scholar
• Kuzma, M.; Fodor, K.; Almasi, A.; Mozsik, G.; Past, T.; Perjesi, P. Toxicokinetic Study of a Gastroprotective Dose of Capsaicin by HPLC-FLD Method. Molecules 2019, 24, 2848. DOI: 10.3390/molecules24152848.
   PubMed Web of Science ®Google Scholar
• Lorenzoni, R.; Barreto, F.; Contri, R. V.; de Araujo, B. V.; Pohlman, A. R.; Costa, T. D.; Guterres, S. S. Rapid and Sensitive LC-MS/MS Method for Simultaneous Quantification of Capsaicin and Dihydrocapsaicin in Microdialysis Samples following Dermal Application. J. Pharm. Biomed. Anal. 2019, 173, 126–133. DOI: 10.1016/j.jpba.2019.05.029.
   PubMed Web of Science ®Google Scholar
• Vázquez-Espinosa, M.; González de Peredo, A. V.; Ferreiro-González, M.; Barroso, C. G.; Palma, M.; Barbero, G. F.; Espada-Bellido, E. Optimizing and Comparing Ultrasound- and Microwave-Assisted Extraction Methods Applied to the Extraction of Antioxidant Capsinoids in Peppers. Agronomy 2019, 9, 633. DOI: 10.3390/agronomy9100633.
   Google Scholar
• Dincel, D.; Olgan, H.; Canbaloglu, Z.; Yalcin, S.; Erkucuk, A.; Tiris, G.; Gören, A. C. Determination of Dihydrocapsaicin Adulteration in Dietary Supplements Using LC-MS/MS. J. Chem. Metrol. 2020, 14, 77–82. DOI: 10.25135/jcm.36.20.01.1532.
   Web of Science ®Google Scholar
• M. Fayos O, S.; 1, Orduna, J.; 2, Mallor, C. 1.; Barbero, G. F. 3.; Garcés-Claver, A. 1. Detection of Capsinoids by ESI-Mass Analysis. 2016.
   Google Scholar
• Zhang, Q.; Liu, X.; Li, Z.; Su, Y.; Guo, Y. Rapid Quantitative Analysis with Low Matrix Effects of Capsaicin in Various Samples by Thermal Desorption Carbon Fiber Ionization Mass Spectrometry. Anal. Chim. Acta. 2019, 1048, 115–122. DOI: 10.1016/j.aca.2018.10.016.
   PubMed Web of Science ®Google Scholar
• Bononi, M.; Tateo, F. Determination of Capsaicinoids from Dried Pepper Fruits by Fast-Gas Chromatography. Ital. J. Food Sci. 2012, 24, 49.
   Web of Science ®Google Scholar
• Peña-Alvarez, A.; Alvarado, L. A.; Vera-Avila, L. E. Analysis of Capsaicin and Dihydrocapsaicin in Hot Peppers by Ultrasound Assisted Extraction Followed by Gas Chromatography–Mass Spectrometry. Instru. Sci. Technol 2012, 40, 429–440. DOI: 10.1080/10739149.2012.679719.
   Web of Science ®Google Scholar
• Saha, S.; Walia, S.; Kundu, A.; Kaur, C.; Singh, J.; Sisodia, R. Capsaicinoids, Tocopherol, and Sterols Content in Chili (Capsicumsp.) by Gas Chromatographic-Mass Spectrometric Determination. Int. J. Food Prop. 2015, 18, 1535–1545. DOI: 10.1080/10942912.2013.833222.
   Web of Science ®Google Scholar
• Oliveira Junior, N.; Padulla, V.; Flores, I.; Annunciação, D.; Neiva, M.; Brant, V. Evaluation of Natural Capsaicin (N.Cap) in Pepper Spray by GC-MS/FID, NMR and HPLC as an Alternative to the Use of Oleoresin Capsicum (OC). Hum. Factors Mech. Eng. Def. Saf. 2019, 3, 1–10. DOI: 10.1007/s41314-019-0024-6.
   Google Scholar
• B.-B. H.; Yan, W. A. N. G.; Wan-Lin, D. A. I.; Bin, X. U.; Tian-Liang, W. U.; Jia-Ping, Y. E.; Jian-Shan, Y. E. Sensitive Electrochemical Capsaicin Sensor Based on a Screen Printed Electrode Modified with Poly(Sodium 4-Styrenesulfonate) Functionalized Graphite. Anal. Sci. 2017, 33, 793–799.
   PubMed Web of Science ®Google Scholar
• Wang, Y.; Huang, B.; Dai, W.; Ye, J.; Xu, B. Sensitive Determination of Capsaicin on Ag/Ag2O Nanoparticles/Reduced Graphene Oxide Modified Screen-Printed Electrode. Electroanal. Chem. 2016, 776, 93–100. DOI: 10.1016/j.jelechem.2016.06.031.
   Google Scholar
• Yardim, Y.; Senturk, Z. Electrochemical Evaluation and Adsorptive Stripping Voltammetric Determination of Capsaicin or Dihydrocapsaicin on a Disposable Pencil Graphite Electrode. Talanta 2013, 112, 11.
   PubMed Web of Science ®Google Scholar
• Mpanza, T.; Sabela, M. I.; Mathenjwa, S. S.; Kanchi, S.; Bisetty, K. Electrochemical Determination of Capsaicin and Silymarin Using a Glassy Carbon Electrode Modified by Gold Nanoparticle Decorated Multiwalled Carbon Nanotubes. Anal. Lett. 2014, 47, 2813–2828. DOI: 10.1080/00032719.2014.924010.
   Web of Science ®Google Scholar
• Ziyatdinova, G.; Kozlova, E.; Budnikov, H.; Davletshin, R. Selective Determination of Total Capsaicinoids in Plant Material Using Poly(Gallic Acid)-Modified Electrode. Electroanalysis 2019, 31, 222–230. DOI: 10.1002/elan.201800455.
   Web of Science ®Google Scholar
• Wang, M, Department of forensic medicine, Chongqing Medical University, #1 Yixueyuan Road, Chongqing 400016, China Preparation of an Electrochemical Sensor Based on Multi- Walled Carbon Nanotubes/Molecularly Imprinted Polymers for the Detection of Capsaicin in Gutter Oil by Differential Pulse Voltammetry. Int. J. Electrochem. Sci. 2020, 8437–8449. DOI: 10.20964/2020.09.09.
   Web of Science ®Google Scholar
• Ziyatdinova, G.; Ziganshina, E.; Shamsevalieva, A.; Budnikov, H. Voltammetric Determination of Capsaicin Using CeO2-Surfactant/SWNT-Modified Electrode. Arabian J. Chem. 2020, 13, 1624–1632. DOI: 10.1016/j.arabjc.2017.12.019.
   Web of Science ®Google Scholar
• Temcheon, P.; Chienthavorn, O.; Siriwatcharapiboon, W.; Hasin, P. In Situ Formation of Nitrogen Doped Mesoporous Carbon via Directly Carbonizing Polyaniline as an Efficient Electrocatalyst for Determination of Capsaicin. Microporous Mesoporous Mater 2019, 278, 327–339. DOI: 10.1016/j.micromeso.2019.01.001.
   Web of Science ®Google Scholar
• Ya, Y.; Mo, L.; Wang, T.; Fan, Y.; Liao, J.; Chen, Z.; Manoj, K. S.; Fang, F.; Li, C.; Liang, J. Highly Sensitive Determination of Capsaicin Using a Carbon Paste Electrode Modified with Amino-Functionalized Mesoporous Silica. Colloids Surf B Biointerfaces 2012, 95, 90–95. DOI: 10.1016/j.colsurfb.2012.02.025.
   PubMed Web of Science ®Google Scholar
• Deroco, P. B.; Fatibello-Filho, O.; Arduini, F.; Moscone, D. Electrochemical Determination of Capsaicin in Pepper Samples Using Sustainable Paper-Based Screen-Printed Bulk Modified with Carbon Black. Electrochim. Acta. 2020, 354, 136628. DOI: 10.1016/j.electacta.2020.136628.
   Web of Science ®Google Scholar
• Supchocksoonthorn, P.; Thongsai, N.; Wei, W.; Gopalan, P.; Paoprasert, P. Highly Sensitive and Stable Sensor for the Detection of Capsaicin Using Electrocatalytic Carbon Dots Grafted onto Indium Tin Oxide. Sens. Actuators, B 2021, 329, 129160. DOI: 10.1016/j.snb.2020.129160.
   Web of Science ®Google Scholar
• Numphud, W.; Chienthavorn, O.; Siriwatcharapiboon, W. Cyclic Voltammetric Determination of Capsaicin by Using Electrochemically Deposited Tin and Reduced Graphene Oxide on Screen-Printed Carbon Electrodes. Sci. Asia 2020, 46, 586. DOI: 10.2306/scienceasia1513-1874.2020.076.
   Google Scholar
• Liu, L.; Chen, X.; Liu, J.; Deng, X.; Duan, W.; Tan, S. Determination of Capsaicin and Dihydrocapsaicin in Capsicum Anuum and Related Products by Capillary Electrophoresis with a Mixed Surfactant System. Food Chem. 2010, 119, 1228–1232. DOI: 10.1016/j.foodchem.2009.08.045.
   Web of Science ®Google Scholar
• Gantait, A.; Maji, A.; Barman, T.; Banerji, P.; Venkatesh, P.; Mukherjee, P. K. Estimation of Capsaicin through Scanning Densitometry and Evaluation of Different Varieties of Capsicum in India. Nat. Prod. Res. 2012, 26, 216–222. DOI: 10.1080/14786419.2010.535169.
   PubMed Web of Science ®Google Scholar